Saturday 21 April 2018

Mini beef burgers

Mini beef burgers. Photo: Pat Moore
Mini beef burgers. Photo: Pat Moore

Edward Hayden

These are the perfect option for children and adults. Makes 18-20.


2lb/900g lean minced beef

1 bunch spring onions, finely sliced

2oz/50g breadcrumbs

2oz/50g grated cheese (parmesan, cheddar, blue, mozzarella)

1 tablespoon freshly chopped parsley

2 tablespoons sweet chilli jam or tomato ketchup


1 large egg

For the garnish

18-20 mini bread rolls

Mayonnaise/Marie Rose sauce

Mixed lettuce leaves

Chilli and tomato relish (see right) or tomato ketchup


Put the minced beef into a large bowl. Add in the spring onions. Mix in the breadcrumbs, cheese and chopped parsley together with the chilli jam/ketchup. Season the mixture with a little salt and pepper. Add in the egg and mash the mixture together with your hands using the egg as a binding agent.

Divide the mixture into approximately 18-20 pieces and, using a little plain flour, shape them into your desired shapes. Allow to rest in the fridge for at least 30 minutes.

Brush the burgers with a little oil to prevent them from sticking and pan fry on either side for 2-3 minutes. Then, transfer the burgers to a baking sheet and put them into the preheated oven (180°C/350°F/Gas Mark 4) for 10-12 minutes, until they are fully cooked.

Cut one in the centre just to make sure, as undercooked mince is a high-risk product. As a labour-saving initiative, feel free to cook the burgers in the oven without browning in the pan first.

Cut a bread roll/burger bun in half and toast. Spread some mayonnaise or Marie Rose sauce on the base of the bun. Sit some lettuce leaves on top of this, followed by the mini- burger, followed by a spoon of the tomato- and-chilli relish and then, finally, the top of the bread roll.

For serving purposes, secure the entire item together with a small wooden barbecue stick.

Irish Independent

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